For informative correctness we remind you that, in addition to edible ones, in nature you can find inedible mushrooms, both toxic and not deadly, poisonous and deadly; this topic is however the subject of a separate article: "Poisonous Mushroom Poisoning".
Read also: Amanita phalloides.
Deepening
More generally, we remember that mushrooms are creatures belonging to an independent biological kingdom. Characterized by heterotrophy - which draw nourishment from the outside, like animals - they should not be confused with plants - instead autotrophic, that is, capable of self-generating their own nourishment.
The chemical content of edible mushrooms can change significantly from one species to another. In general, however, it could be defined that these foods bring few calories, deriving mainly from proteins - with a respectable biological value - and from carbohydrates - albeit in variable ratio; fats are generally scarce. Fresh or frozen ones contain a lot of water and typically have an excellent level of prebiotic molecules; these are defined as fibers but are actually made up mainly of chitin - read also: Chitosan. Edible mushrooms - certain more than others - they provide considerable quantities of vitamins and mineral salts; particularly interesting for vegans is the level - however variable between species - of bioavailable vitamin D. (calciferol). The intake of selenium, phosphorus and potassium is generally excellent.
Edible mushrooms are suitable for the diet of all healthy subjects, with gastric pathologies, overweight and even those affected by metabolic diseases. They may have small subjective contraindications, in particular with the presence of irritable colon. They also provide purines in medium quantities and are not free of phenylalanine amino acid; unlike patients with hyperuricemia and phenylketonuria, this is not a problem for healthy subjects.
Also, contrary to what many believe, despite being labeled "edible", these are also not entirely harmless. Ultimately, even edible mushrooms can contain toxins; the difference with respect to the harmful ones lies in the concentration, in their real toxic potential for men and in their thermolability. Pregnant women should avoid consuming raw mushrooms and, in any case, limit them to one-off, in little abundant portions. this applies to subjects with hepatic diseases. However, it should be borne in mind that, despite the incessant studies of mycologists, many of the most widely used edible mushrooms contain numerous components whose function or relative impact on human metabolism is still unknown.
The gastronomic application of edible mushrooms is diversified in the most disparate processes and preparations. Some can be eaten raw - with the above recommendations - others must necessarily be cooked. In the next paragraphs we will go into detail.
It is important to note the importance of consuming only mushrooms of safe origin, possibly traceable, to avoid unpleasant incidents which, at best, would be limited to unpleasant gastrointestinal reactions - in the worst cases, they can cause serious physical damage and even death. moreover, the collection of mushrooms in the wild often does not take into account their potential to retain pollutants; this is true for everyone, but especially for those in the field that grow on the side of the road, within the cultivations with traditional regulations and near other contaminated areas - for example industries.
acquiring more and more importance also in Italy. Some are: shitake, as a food, and the Ganoderma lucidum (Reishi), due to its hypothetical medicinal properties.
Edible forest mushrooms
They are found on trees, or rather, attached to trunks - also called wood mushrooms. They are most often parasitic or saprophytic.
The most common edible forest mushrooms are: Ox tongue (Fistulina hepatica), Diola rippled (Sparassis crispa), Polyporus sulphurous (Laetiporus sulphureus), Squamous polyporus (Polyporous squamosus), Chiodino (Armillaria mellea), Ear of Judas (Auricularia auriculajudae), Ostreate agaric (Pluerotus ostreatus) and Pioppino or Piopparello - also known as "famiole" (Cyclocybe aegerita).
Edible land and field mushrooms
They are on the ground; generally they are saprophytes and some of the "field" ones are cultivated.
- The most common edible land mushrooms are: Wild agaric (Lepista saeva) and violet agaric (Lepista nude).
- Edible field mushrooms are: Agaricus arvensis, Agaricus augusta, Champignon or champignon (Agaricus silvicola), Agaricus bitorquis, Golden toothpick (Hydnum repandum), Horn of plenty (Craterellus cornucopioides), Coprino (Coprinus comiatus), Yellow morel (Morchella esculenta), Common morel (Morchella vulgaris), Bubbola major (Lepiota procera) and Bubbola (Lepiota rhacodes).
Attention! An absolute criterion to reduce the risk of intoxication in harvesting field mushrooms is to discard those similar but dyed yellow, or that turn yellow when cut at the base of the stem - such as l "Agaricus xanthodermus.
Edible Boleti mushrooms
They are on the ground. They are symbionts and are found near certain plants.
Boleti (Genus Boletus): they are the safest edible mushrooms to collect both for newbies and for the more experienced, since correlated death cases are statistically rare. Boletes can be recognized quite easily for the spongy consistency inside the hat but, especially for newbies, it is advisable to collect only those with the inside of the yellow or brownish hat, avoiding the orange or red-tinted ones. The edible boleti mushrooms are: Porcino (Boletus edulis), Boleto bay (Boletus badius), Boleto of larches (B. elegans), Yellow Boleto or Pinorello (Boletus luterus), Boletus apendiculatus, Red-footed Boleto (Boletus erythropus). The Borgotaro mushroom is one of the most famous bolete in Italy.
Others that share "more or less" the same habitat are: Orange Birch Boleto (Leccinum verispelle), Chanterelle or Chanterelle or Chanterelle (Chantarellus cibarius) and Gambesecche (Marasmius oreades).
It is also worth mentioning the "Amanita caesarea, called "good ovule", of the same genus of mushrooms among the most poisonous in the world, but at the same time perhaps the most prized edible of all basidiomycetes. The greatest number of deaths are associated with the collection of this mushroom because, if the ovum is still closed, it is very difficult to distinguish it from other poisonous amanites; just think that even when cut, without being able to see the spores, it can be very difficult to recognize a good egg. from a "poisonous amanita.
Edible mushrooms Wolf wasps
It is the group of fungi that contains the most dangerous edible species, since it is more frequently traced back to "Amanita poisoning. In addition, even edible ones, if too ripe or" past ", can give rise to intoxication reactions. To avoid this it is advisable to do so. cut them in two lengthwise and check that they are pure white, and not pigmented due to the presence of spores.
Did you know that ...
Edible but "past" wolf wasps - therefore full of spores - chopped and applied with a tampon, are very useful as a hemostatic remedy.
The edible mushrooms were: Bovistea gigantea (Langermannia gigantea), Vescia minor (Langermannia perlatum), Calvatia utriformis And Calvatia excipuliformis.
Underground edible mushrooms
They are found underground and are symbionts; this is the case of white and black truffles (biological division Ascomycota).
very low, mainly supplied by carbohydrates, of mixed composition, and by proteins with good biological value; fatty acids are irrelevant.
The fibers, largely represented by chitin - a molecule also produced by certain animals such as crustaceans - are contained in a fair amount. Edible mushrooms are cholesterol-free and do not contain the molecules mainly responsible for scientifically diagnosable food intolerances, such as gluten, lactose and histamine. They have an average content of phenylalanine amino acids and purines.
As for vitamins, edible mushrooms contain a bit "of everything - from the water-soluble B group to the fat-soluble like vitamin A and D - but it is a very variable characteristic according to the species. D" on the other hand they are few foods of non-animal origin that contain biologically active vitamin D, which gives edible mushrooms a fair nutritional importance - especially for those who do not consume eggs, fish and offal. With regard to mineral salts, the levels of selenium, zinc, phosphorus and potassium are appreciable.
irritable may complain of flatulence, bloating, abdominal tension and diarrhea. The dietary fibers contained in them perform numerous beneficial functions for the organism, in particular the prebiotic ones - essential for the health of the bacterial flora and therefore of the intestine - and modulator of fat absorption - chitin tends to sequester lipids and salts bile ducts decreasing their absorption / reabsorption.Vitamin D or calciferol is a very important nutrient for bone metabolism; contributes to the development of the skeleton, can help reduce the severity of degeneration into osteoporosis and is a determining factor in the function of the immune system, etc.
Selenium is an essential constituent for endogenous antioxidant enzymes and supports the glandular cells of the thyroid; zinc is also an extremely widespread protein cofactor in the organism and therefore a determining factor for health.
Edible mushrooms have no contraindications for: celiac disease, lactose intolerance and histamine intolerance; they should be taken in moderate quantities in case of phenylketonuria and hyperuricemia.
It is advisable to avoid edible mushrooms grown inside cultivated land and plantations with traditional regulations - for example in orchards - but also at the roadside and near industries, due to the potential retention of pesticides and pollutants. Beware of the presence of larvae, generally harmless after cooking, but to be avoided anyway.
They are free of limitations in the vegetarian and vegan diet - even raw food.
, porcini mushrooms and white truffles are also excellent raw. In this case, a high level of freshness and hygienic-sanitary safety is obviously required; we reiterate that, often, the basidiomycetes caught in the wild are affected by the infestation of larvae and can retain high levels of pollutants.
The most used cooking methods for edible mushrooms are:
- Boiling: for raw, toxic edible mushrooms, such as honey
- In a pan: for most edible mushrooms, after cutting into strips or cubes; among the most common: chanterelles and pioppini
- Grilled
- Gratin in the oven
- Frying: especially for the more tenacious wood mushrooms, such as Pleurotus, which are also passed in the egg and breaded.
The favorite condiments are with extra virgin olive oil, salt, black pepper, garlic and parsley. However, there are several alternatives based on regional cuisine.
Edible mushrooms characterize recipes of various types: appetizers, side dishes and sauces for first courses.
For further information: Can't you clean mushrooms? Find out how to do it with our Video Recipe Do you already know how to clean mushrooms? For further information: It's time to prepare a fantastic risotto with mushrooms and hazelnuts
